Ok, first HI guys, it has been a few years since I've posted in the forums.... LOL But I am still caking here and there when time permits. At the moment I'm working on a trophy cake for a BBQ Rib cook off, the bottom is going to be a "kingsford charcol brick" with flames. So I made MMF about like I normally do (I don't measure anything I do for icing/fondant these days) but this time I added black.... Well it came out non-stretchy.... I'm not sure what I can add to make it better. There is zero stretch to it and that is when it is freshly kneeded, so it will only get worse. I tried rolling it out to see how it would handle it and it looks like it gets "little breaks" in it instead of stretching.... Not real sure what to do, it was a double batch so i really don't want to pitch it. Any advice is welcome! :) (i used some mini mellows, crisco, water and vanilla, then PS after all that is melted... I usually have no trouble with it, but I do know some people add corn syrup, but I 1 don't have any and 2 haven't used it in years for fondant..., IDK)

AAdd more crisco and warm it up a few seconds in the Microwave. Or you could add glucose if you have it.

THANKS!!! I will try it!!! I've never had it do this, at least not in recent memory :) lol. CC is always such a great source of info! :)